- 8 ounces NESTLE CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar, coarsely chopped, divided
- 1/4 cup milk
- 1/4 cup NESCAFE® TASTERS CHOICE® 100% Pure Instant Coffee Granules
- 1 cup toasted hazelnuts, chopped
- 1/3 cup granulated sugar
- 2 tablespoons butter
- 3 cups all-purpose flour plus
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 2 cups granulated sugar
- 1/3 cup butter
- 1 cup sour cream
- 3 large eggs
- 3/4 cup milk plus
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
- Melt 3/4 cup chopped baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
- Microwave 1/4 cup milk and coffee granules in small, uncovered, microwave-safe bowl on High (100%) power for 15 seconds. Stir mixture with whisk until coffee granules are dissolved. Cool to room temperature.
- Combine nuts, remaining chocolate, 1/3 cup granulated sugar and 2 tablespoons butter in medium bowl until crumbly.
- Combine flour, baking soda, salt and baking powder in medium bowl. Beat remaining 2 cups granulated sugar and remaining 1/3 cup butter in large mixer bowl until well blended. Beat in sour cream, eggs, remaining 3/4 cup plus 2 tablespoons milk and vanilla extract until blended. Gradually beat in flour mixture. Remove 3 cups batter to medium bowl. Stir in melted chocolate and coffee mixture. Pour chocolate batter into prepared pan.
- Drop tablespoons of remaining batter randomly over chocolate batter. Swirl mixture with knife for marbled effect. Sprinkle nut mixture over top.
- Bake for 38 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.